2. Line an oven tray with greaseproof paper and place an 18cm (7″) tart ring on it.
3. In a large bowl mix all the crumble ingredients together and gently, using your fingertips, rub the butter into the mixture until it resembles a course breadcrumb texture.
4. Sprinkle the crumble evenly into the tart ring and press down lightly.
5. Bake in the preheated oven for 10-12 minutes before removing from the oven and leaving to cool.
6. Now make the cream. In a separate bowl crack the egg and lightly whisk to loosen it.
7. In a medium-sized saucepan, bring the cream and milk to the boil. Pour onto the beaten egg and whisk. While the mixture is still hot, add the chocolate, espresso powder and vanilla, and stir gently until smooth. It is important that the cream and milk are boiling as you add it to the beaten egg, as this will partially cook it, making it safe to eat and will also help to set the dessert as it cools.
8. Pour into the mould on top of the crumble base and leave to set in the fridge for at least 6 hours.
9. Drizzle with caramel sauce and sprinkle chopped, toasted hazelnuts – enjoy!
Sheree’s Handy Hints
1. You could make this non-dairy by using a plant based milk and cream, such as oat or cashew, and replacing the butter with neutral flavoured coconut oil or a vegan spread but it won’t taste as good.
2. You can make this orange flavoured by replacing the coffee and vanilla with Grand Marnier or Cointreau, infusing the milk with some orange peel and adding grated orange zest to the crumble.
3. A rose by any other name, right? Chocolate crumble is the same as chocolate soil. Make more than you need and sprinkle it on a plate topped with anything from panna cotta to a scoop of your favourite ice cream.